Mango Sticky Rice Recipe

Put the rice into a large mixing bowl, then add enough boiled water to cover the rice by 2½ cm. Leave to soak for 20 mins.

Meanwhile, make the salted coconut custard. Combine the cornflour and water in a small bowl. Mix until there are no lumps, then set aside.

Mix the can of coconut milk very well (so the fat and water are evenly combined), then pour half of it into a small pan. Bring to a simmer over a low heat, then add the sugar and ½ tsp salt. Mix the cornflour mixture with your finger (as it may have separated), then tip it into the sugary coconut milk. Keep mixing for 2-3 mins over a gentle simmer to thicken the mixture until it resembles a light custard. Set aside with cling film on the surface to prevent lumps from forming.

Drain the rice in a sieve and shake off any excess water. Grab a damp tea towel or muslin cloth and place directly onto a steamer. Tip the rice into the cloth in a doughnut shape with a hole in the centre, then cover the rice with the cloth. Make sure to leave a gap all around the towel and the basket to let steam through. If you don't have a steamer rack, then place the cloth on a sieve that will fit a pot, with a tight fitting lid. Fill the pot around halfway with water, making sure not to touch the basket/sieve. Add a tight fitting lid and bring to a boil, then reduce the heat to low-medium and cook for 20 mins.

Meanwhile, make the coconut syrup. Combine the remaining coconut milk, sugar and 1 tsp salt in a small pot. If you have a pandan leaf, tie it into a knot and add for extra aroma. Cook over a medium heat just until it bubbles, then turn off the heat and set aside. The syrup will need to be reheated when the rice is cooked.

When the rice is ready, heat the coconut syrup just until bubbling, then turn off the heat. Carefully remove the rice – it will be steaming hot. Add the rice to a mixing bowl and quickly pour over the hot coconut syrup. Gently mix to coat each grain, then cover with a lid, plate, or cling film and leave for 20 mins.

After 20 mins, fold the bottom part of the rice up to the top to mix evenly. Leave it to sit for another 20 mins (or until needed, as it will keep at room temp all day).

When you are ready to serve, lightly grind the toasted sesame seeds and have the roasted peanuts ready, if using. Peel and slice the mangos into big chunks (you want to do this fresh, to prevent the mango from browning) and serve on plates with a few scoops of sticky rice. Pour over the custard and sprinkle over the sesame seeds and peanuts.

If you prefer a warm custard, you can also warm this just before serving!